麦芽寡糖淀粉酶：结构、分子修饰及其对淀粉和淀粉基产品的影响。
Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products.
机构信息
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
出版信息
Carbohydr Polym. 2023 Nov 1;319:121183. doi: 10.1016/j.carbpol.2023.121183. Epub 2023 Jul 8.
Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.
麦芽糖淀粉酶（MAA）（EC3.2.1.133）属于糖苷水解酶家族 13，主要产生α-麦芽糖，广泛用于延长面包的保质期，因为它可以使面包变软，增加弹性，并在不影响面团加工的情况下保持风味。此外，MAA 还可用作面粉制品的改良剂。尽管 MAA 具有抗衰老特性，但它的水解能力和热稳定性不能满足工业应用的要求。然而，用于 MAA 分子修饰的基因工程技术可以改变其功能特性，以满足特定应用的要求。本文简要介绍了 MAA 的结构和功能、在淀粉改性中的应用、对淀粉基产品的影响以及对 MAA 的分子修饰，以期为遗传修饰的 MAA 在淀粉改性中的应用提供更好的思路。
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